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Hi Bold Bakers!
Sometimes avoiding high-carb, grain-based foods can be difficult. If you’re trying a ketogenic lifestyle or have a gluten or grain allergy, it can be hard to cut out carbs altogether, but once you make the switch there are many benefits most people feel pretty quickly. Now, you can make the bread you’ve always loved, the way you want, with the confidence that it’ll turn out incredible.
I specially created this recipe ‘The Best Keto Bread’ for those of you who are trying a new way of eating, or have been enjoying that lifestyle for a time now, but are longing for the foods you might have had before. From avocado toast to french toast and sandwiches, this bread is the perfect way to keep on enjoying light fluffy bread and rolls without undoing all the work you might have put into your ketogenic lifestyle. But it isn’t only for those with an alternative diets.
Simply, this is a lovely bread recipe to have on hand no matter what. You will love this fluffy aromatic bread. Made with no yeast and in one bowl, it’s actually kind of unbelievable how tasty it is considering the usual process that goes into making bread. The end result is for everyone, and just so happens to be super low in carbs, gluten and grain-free!
What does this Keto Bread taste like?
Made with only 6 pretty common ingredients, this bread is full of flavor and texture. The smell and look of this bread is similar to that of a whole wheat loaf.
I love to top mine with sesame seeds, but feel free to top it with other seeds and seasonings you like! Made from almond flour, egg whites, psyllium husk, apple cider vinegar, baking powder, and water, this bread is a no-brainer. Why not give a lower carb bread option a try, especially when you aren’t losing out on any of the flavor or texture?
[ Need to substitute eggs in a recipe? Follow Bigger Bolder Baking’s Simple Egg Substitute Guide! ]
What is psyllium husk?
Psyllium husk is an ingredient you might not have worked with before, but it’s readily available both online and in grocery stores. Psyllium husk is pure fiber and acts as the binder of the bread.
This added fiber is not only great for you, but it has a totally neutral taste and adds bread-like texture, making the bread fluffy with air pockets just like a classic loaf of whole wheat bread. If for some reason you can’t find psyllium husk, you can substitute ground flax or flax meal. That said, I prefer the texture psyllium husk provides.
Can it be made into rolls?
This bread is the real deal! Slice it and spread it with butter, peanut butter and jelly, or slap on some bacon, avocado, and cheese… YUM! The smell and flavor of the bread is lovely and yeasty even though there is no tricky yeast involved.
The other great this about my Keto Bread Recipe is that it’s super versatile and can be shaped into individual rolls! All you have to do to turn this loaf into a batch of rolls is divide the dough into 6-8 balls and gently roll it in your hands. They bake up in a little less time — about 40 minutes — and are a great sub for burger buns and dinner rolls. This is my absolute go-to bread recipe. I made this super simple for you guys, and I truly cant wait for you to give it a try.
Bread for all!
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Recipe update 2/10/2020
I got feed back saying that the bread was falling once it came out of the oven. I tested this recipe a few times and I did notice that the bread will deflate a little while cooling. I am not sure what is causing it or the solution however my bread was still delicious and actually perfectly baked on the inside with an bubbly crumb. Some mentioned it being raw or doughie on the inside and that should not be the case. If so it needs longer to bake. It’s still a lovely bread with a lovely texture but because it can fall the loaf ends up being not a big and puffy as a regular loaf of bread.
I hope this helps,
Gemma.
Try These Recipes!
The Best Keto Bread Recipe
Ingredients
- 1 1/4 cups (5oz/143g) almond flour
- 5 tablespoons (1 1/2oz/44g) psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons apple cider vinegar
- 1 cup (8floz/225ml) boiling water
- 3 egg whites
- 2 tablespoons sesame seeds, optional
Instructions
- Pre-heat your oven to 350°F (180°C) then butter and line a 9x5 inch loaf tin with parchment paper. Set aside.
- In a large bowl combine the almond flour, psyllium husk*, baking powder and salt.
- Add the egg whites and apple cider vinegar to the dry ingredients with an electric mixer on medium speed until a paste-like dough is formed.
- While mixing on low-speed, stream in the boiling water. Turn the speed up to high and mix for about 30 seconds, or until the dough forms and elastic play-dough like mixture. Be careful not to over-mix!
- Transfer the dough to the prepared baking tin and smooth the top. Lastly, sprinkle over the sesame seeds.
- Bake the bread for 55-65 minutes or until the top has risen and puffed up like a traditional sandwich loaf.
- Remove the bread from the oven and allow to cool slightly before transferring to a cooling rack. (Note: this bread has a tendency to fall or deflate a little once out of the oven. Please see my update above the recipe)
- Once cooled slice and enjoy! Store the bread covered at room temperature for 2 days. After 2 days I suggest storing it in the fridge for no longer than another 2 days.
Recipe Notes
- *If for some reason you cant find psyllium husk, you can substitute ground flax or flax meal.
My husband loves this recipe, and I’ve had the same problems with it falling. I finally got it to work perfectly every time! First, make sure you use psyllium powder, not husk (I grind the husk). I usually add one or two tbsp. of coconut flour with a little extra egg , but the real magic happened when I substituted one tsp of baking soda for one tsp of baking powder. Wow. Perfectly risen loaf each time, and the texture is totally transformed. Absolutely five star go to bread recipe.
Regarding the issue of the bread falling… If the bread pan is turned on it’s side to cool, it doesn’t fall and if it does it’s hardly noticeable–that is what has worked for me.
Hi Everyone, I just wanted to update you on this Keto bread recipe. We got feed back saying that the bread was falling once it came out of the oven. I tested this recipe a few times and I did notice that the bread will deflate a little while cooling. I am not sure what is causing it or the solution however my bread was still delicious and actually perfectly baked on the inside with an bubbly crumb. Some mentioned it being raw or doughie on the inside and that should not be the case. If so it needs longer… Read more »
Thanks for this brilliant recipe! I bought a keto loaf the other day in a store and looked at the ingredients and thought, that there must be recipes out there to create this in your own kitchen. Your ingredients were very close to the bought one and I gave it a try. I love it!!! First attempt didn’t really raise up as it was supposed to, guess I need to work out a better amount of baking soda (as I’m not using baking powder). But it tastes sooo good, almost like a good dark bread from Germany 😉 (which I… Read more »
Mine turned out purple colored. Why is that? It tasted great though.
I missed bread so bad…and I never review anything but this bread almost made me tear up 🙂
Yeah it wasn’t this perfect fluffy wheat loaf but it is pretty damn good!
Best low carb bread I have ever eaten. To combat the moistness after a day or so I wrapped a few slices in paper towel and microwaved them for 30 seconds and then toasted them to get a perfect dry toasty texture…delicious!
Please do more Keto and low carb/sugar recipes for those of us who have to follow a more strict diet and are trying to manage health issues!! I’d love to see you use more sugar substitutes. You are one of my favourite food YouTubers and bloggers and glad too see you have a few Keto foods!
Hi there,
I think you missed the attribution at the head of the recipe. We always attribute recipes to their source when we know the source. Some traditional recipes date so far back that nobody knows the originator.
I hope this is of help,
Gemma 🙂
Hi, I don’t know what I have done wrong but mine turned out doughy in the middle and hard around the outside, like the steam could not escape?